Advancement and challenges in tea brewing: The dynamic principles, influencing factors, innovative processing technologies and pollutants

• 全文链接

茶叶冲泡的进展和挑战：动态原理、影响因素、创新加工技术和污染物

关键词：

来源：

Trends in Food Science & Technology 期刊

全文链接：

//agri.nais.net.cn/topic/downloadFile/b8ee4af0-4968-4dd0-9ccb-471de970a1ed

来源地址：

https://www.sciencedirect.com/science/article/pii/S0924224424004114

资源所属：

茶学研究专题

类型：

学术文献

语种：

英语

原文发布日期：

2024-11-20

摘要：

According to brewing kinetics, more efficient brewing would be achieved by providing enough space for tea to swell (such as reducing the single tea particle size and the height of tea bed). Meanwhile, Non-fermented and lightly-fermented teas were recommended to be brewed with low total dissolved solids (TDS) and weakly acidic water, and higher fermented teas should be brewed with higher TDS water. Temperature, time and water/tea ratio affect the overall quality of tea infusion by affecting the leaching and conversion of tea polyphenols, caffeine and theanine. Moreover, innovative CBT processing technologies have been collated, including DLC, UAE, HHP, etc. In view of the above, an interconnected framework “brewing kinetics principles - key influencing factors - brewing technologies” was proposed, which lays a foundation for the brewing technologies. Based on this framework, the possible future research orientation was also prospected in this review, especially in the aspects of healthy activity, nanoparticles and additives.